Laminated Doughs

Laminated or rolled-in doughs contain many layers of fat sandwiched between layers of dough. Butter is the preferred fat because of its flavour and melt-in-the-mouth qualities. The highest-quality products use butter for at least part of the rolled-in fat. However, butter is difficult to work because it is hard when cold and soft when a little too warm. Specially formulated shortenings and margarines (called roll-in compounds) can be used when lower cost and greater ease of handling are important considerations.

What is the role of butter in the laminating process?

Butter plays an integral role in creating the desired texture of a laminated dough. Of course, we all know butter tastes good and that makes it a desirable ingredient in the bake shop. In the context of laminated doughs, butter alternates between many layers of dough so when it is baked, the steam, created from the water in the butter, causes expansion between the layers of dough. This is what creates the flakiness of products created with laminated dough. It is for this reason that we must always maintain the integrity of the layers in the dough we are working with.

How do we keep our layers defined?

We control the layers by controlling the temperature of the butter and dough. Absolute temperature of the butter and temperature relative to the dough are very important. Both should be approximately 58F or 15C.

When the butter is colder than the dough, rolling the two together in the folding process can result in tearing of the dough. This allows the butter to escape rather than being encased in the dough.

If the butter is too warm, it will be absorbed into the dough.

In either case, we lose the effects of the lamination process resulting in a product with a heavy texture.

Unlike nonlaminated sweet doughs, which are often mixed using the intensive method, laminated doughs require much less mixing. This is because the gluten continues to be developed during the rolling-in process. A dough that comes from the mixer fully developed will be overdeveloped by the time the lamination process is completed.

There are three major classifications of laminated doughs - croissants, danish, and puff pastry.

CroissantsCroissant dough resembles puff pastry with the addition of yeast. It is based on a dough made of milk, flour, a little sugar, and, of course, yeast. The rolled-in butter gives the dough its flaky texture.